Evolved Nori Bento Part 1 - Bacon Onion Miso Soup

Part 1 of the super tedious nori bento from second season...

This was pretty easy to make and so tasty!! It truly does taste so much better with freshly made dashi stock~ =9 Wish I could try the dried tuna broth... but it's kind of hard to find... =S

DASHI INGREDIENTS:

4 cups water
15g kombu
20g dried bonito flakes or tuna flakes if available

SOUP INGREDIENTS:

2 cups dashi
1-1/2 tbsp white miso
2 strips of bacon
150g onion sliced
Chopped green onion

1. Soak the kombu in water overnight for maximum flavor.
2. Use boiling water, remove the kombu right before boiling, then bring to a complete boil.
3. Turn off the heat and add the bonito or dried tuna flakes.
4. Cover and let it sit for around 30 minutes, or until everything sinks to the bottom.
5. Place cheesecloth over a sieve and filter the broth.
6. Squeeze out all the liquid and do NOT throw away the leftovers just yet.
7. Add onions to the broth and boil for 10 minutes.
8. Add bacon and simmer for another 5 minutes.
9. Dissolve the miso and simmer for another 10 minutes over low heat.
10. Before serving, add the green onions.